Description
This Sweet and Spicy Korean Beef Stew recipe is a flavorful dish that combines tender beef with a delicious blend of Korean spices. Perfect for a hearty meal on a chilly day!
Ingredients
Scale
For the Beef:
- 2 pounds beef chuck, cut into 1.5-inch cubes
- 1 tablespoon vegetable oil
For the Stew:
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/2 cup low-sodium soy sauce
- 1/4 cup gochujang (Korean red chili paste)
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 cups beef broth
- 2 medium carrots, cut into chunks
- 1 large potato, peeled and cubed
- 1 tablespoon rice vinegar
- 1 teaspoon black pepper
- 2 green onions, chopped
- 1 tablespoon toasted sesame seeds (optional)
Instructions
- Prepare the Beef: Heat vegetable oil in a Dutch oven, sear beef cubes until browned, then set aside.
- Cook the Stew: Sauté onion, garlic, and ginger. Add soy sauce, gochujang, sugar, sesame oil, and pepper. Return beef to the pot, pour in broth, simmer for 1.5-2 hours. Add carrots and potatoes, cook for an additional 25-30 minutes.
- Finish and Serve: Stir in rice vinegar, adjust seasoning, and serve hot garnished with green onions and sesame seeds.
Notes
- For extra heat, add a teaspoon of gochugaru (Korean red pepper flakes).
- This stew pairs well with steamed rice or crusty bread.
- Leftovers taste even better the next day as flavors develop further.
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 8g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg